Okay, so I am completely fabricating the name of this soup from a traditional essential oil blend, but the idea is the same! Historically, thieves essential oil blend is so named because during the Bubonic plague, thieves would wear a certain blend to protect themselves when robbing the houses of the deceased. Yikes!
While we don’t recommend robbing anyone after eating this soup (full disclosure), this soup does have all the right ingredients to help kick some seasonal cooties- from anti-inflammatory and healing spices, to boosting vitamins and minerals to combat those sniffles/scratchy throat. And that all goes without saying how your kitchen will be filled with incredibly enticing smells that will have all your neighbors wondering WHAT is brewing on your stovetop!
I also call this soup, “cleaning-out-my-fridge-soup,” and when you read the grocery list of ingredients, you will see why…
Thieves Immunity Soup
- big glug of coconut oil
- 1 onion, diced
- 4 cloves garlic (minced or pressed)
- 4 carrots, sliced
- 1 red and 1 green bell pepper, cut into bite sized pieces
- 2 celery stalks, sliced
- 1 zucchini, halved lengthwise and sliced
- 1 whole butternut squash, peeled, cored and cubed
- 1-2 tablespoons ginger (more if you love ginger)
- 1-2 tablespoons freshly grated turmeric
- 1 tablespoon of coriander
- 1-2 cups shitake mushrooms (depending on how much you like them)
- 4 cups chicken broth (PLEASE find the paste in a jar! Makes ALL the difference)
- 2 cups spinach or chopped kale
- 2-4 lemons
- Sea salt & pepper (to your liking)
- 2 skinless boneless chicken breasts, cut into bite-sized chunks
- optional: Beans of your choice (1-2 cans rinsed and drained)
-Slow cook onions, garlic and celery for a good 15-20 minutes over a gentle heat to really get the most flavor from them.
-Add carrots and peppers and saute until just soft, 5 minutes.
-Add zucchini and butternut squash with all spices and cook another 3 minutes until spices become fragrant.
(-If anything starts sticking to the bottom of the pot, deglaze with water or even better, a splash of white wine!)
-Add broth at this point (make sure all veg is covered by a good 2 inches of liquid.) Bring to a boil, and then reduce to a simmer. (15 minutes is adequate, but can be longer!)
-While that simmers, cook your chicken in coconut oil in a separate pan. I also like to season it with a bit of coconut aminos. (My latest obsession.)
-Cook chicken until you don’t see raw bits anymore (you don’t have to fully cook it.)
-Throw chicken and all cooking liquid into the pot of soup, along with beans (if using) and mushrooms. Simmer for another 15 minutes or until chicken fully cooks.
-Throw your greens into the hot pot once the heat is off.
Garnish with a dash (or three… I love a good sour kick!) of lemon, a big glug of EVOO, and a good few cracks of black pepper.
Sometimes I will even do a sprinkle of fresh parmesean if I have it on hand.
And here is the final note: while it does look and smell and seem AMAZING at first, this soup the next day is even BETTER.